Preheat oven to 350°F (180°C).
Cake: Beat egg whites until frothy. Gradually add 1/4 cup (50 mL) sugar, beating until stiff peaks form, about 5 minutes. In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes. Fold into egg white mixture. Gradually fold in flour. Line the bottoms of 3 ungreased 8 inch (20 cm) round cake pans with waxed paper. If you have only one pan, bake one cake at a time keeping remaining batter covered in the refrigerator. Divide batter between pans. Bake at 350 F (180oC) for 15 minutes or until golden. Loosen edges and turn out on wire racks. Remove waxed paper and let cool completely.
To make chocolate cream: In a medium saucepan, whisk sugar, eggs, and egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly. Cool completely. Cream butter and gradually stir in chocolate mixture; set aside.
Split each cake into 2 horizontal layers; place one layer on a serving plate. Spread with 2/3 cup (150 mL) chocolate cream. Place another cake layer on top and spread half of raspberry jam. Repeat layering with remaining ingredients ending with a layer of cake. Cover and refrigerate 3 hours before serving. Garnish as desired.